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Salted Caramel Chocolate Ganache Tart (Vegan + GF) Recipe

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4.1 from 6 reviews

This Salted Caramel Chocolate Ganache Tart is a decadent vegan and gluten-free dessert combining a rich pecan cocoa crust with a luscious salted caramel layer and a silky chocolate ganache topping. Perfectly balanced with a hint of sea salt, this tart is made with wholesome, natural ingredients and comes together without any baking, making it an ideal treat for special occasions or anytime you crave a luscious, guilt-free dessert.

Ingredients

Crust

  • 1 ½ cups raw pecans
  • 1/4 cup unsweetened cacao or cocoa powder
  • 1 pinch sea salt
  • 15 large medjool dates, pitted (about 1 ⅓ cups or 270 g)

Salted Caramel Filling

  • 15 large medjool dates, pitted (about 1 ⅓ cups or 270 g)
  • 1/4 cup canned coconut cream
  • 1/2 tsp vanilla extract
  • 1/2 tsp sea salt

Chocolate Ganache

  • 1 cup semisweet chocolate chips (vegan-friendly, e.g., Enjoy Life brand)
  • 1/3 cup canned coconut cream
  • 1 inch water (for double boiler)

Topping

  • Flaky sea salt (e.g., Maldon), for garnish

Instructions

  1. Prepare Pan: Line a traditional 9-inch pie pan or 8x8 inch square pan with parchment paper ensuring all sides are covered and the paper lies flat, or oil an 8- or 9-inch tart pan well with avocado oil to prevent sticking.
  2. Soften Dates: Place all 30 medjool dates in two separate small heat-proof bowls (15 dates each for crust and caramel) and cover them with boiling water. Leave them uncovered to soak and soften for 10 minutes.
  3. Make Crust: In a food processor, pulse pecans, cacao powder, and a pinch of sea salt until you achieve a fine meal texture. Drain one bowl of dates used for crust, remove pits if any remain, add to the food processor and process until fully combined, about 1 minute forming a sticky dough.
  4. Press Crust: Transfer the crust mixture to your prepared pan. Use clean hands to press it evenly across the bottom and up the sides to form a firm crust. Place in the freezer for 30 minutes to set.
  5. Make Salted Caramel Filling: Clean out the food processor bowl. Drain the remaining dates (for caramel). Add them to the food processor with 1/4 cup coconut cream, vanilla extract, and 1/2 teaspoon sea salt. Process, pausing occasionally to scrape down the sides, until the mixture is lightened in color, very thick, and smooth.
  6. Assemble Caramel Layer: Remove the crust from the freezer and spread the caramel filling evenly over the crust. Return the tart to the freezer to set while you prepare the ganache.
  7. Prepare Chocolate Ganache: Bring 1 inch of water to a low boil in a small saucepan over medium heat, then reduce to simmer. Place chocolate chips and 1/3 cup coconut cream in a heat-proof bowl and set it over the simmering water, stirring occasionally until the mixture is melted and silky smooth, about 5 minutes. Alternatively, melt chocolate and coconut cream in 20-second increments in the microwave, stirring between intervals.
  8. Finish Tart: Pour the melted chocolate ganache over the caramel layer in the tart pan, smoothing the top evenly. Place the tart back in the freezer to set for at least 1 hour or overnight for best results.
  9. Serve: Once set, remove the tart from the freezer and allow it to warm at room temperature for about 15 minutes before carefully removing the outer sleeve of the tart pan. If it sticks, let it sit a bit longer. If using a pie pan or square dish, lift the tart out using the parchment and slice to serve.
  10. Garnish and Store: Optionally dust the top with extra cocoa powder and/or flaky sea salt like Maldon. Keep the tart chilled if not serving immediately. Store leftovers covered in the refrigerator for up to 5 days.

Notes

  • Ensure dates are fully softened by soaking in boiling water to achieve smooth textures in both crust and caramel.
  • Use avocado oil to grease tart pans instead of coconut oil to avoid hardening when frozen.
  • The crust relies on the natural stickiness of dates and pecans and sets firm when chilled; do not skip the freezing steps for best texture.
  • You can use vegan-friendly chocolate chips such as Enjoy Life to keep this dessert completely vegan.
  • If nut allergies are a concern, oats might substitute pecans in the crust, but this has not been tested.
  • Allow tart to warm slightly after freezing before slicing for clean cuts.
  • Store leftovers in the refrigerator to maintain texture and freshness up to 5 days.

Find it online: https://simpleplatter.com/salted-caramel-chocolate-ganache-tart-vegan-gf-recipe/